Coconut Thins! If you like crisp, caramel, coconut and sweet then these little treats are for you!
They’re absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients
Coconut Thins! These are so lovely I could eat them all at once!
For this recipe, I’ve used our Brandy Snaps recipe and changed it around a little so I could have a coconut flavor and different shape.
These little treats are ultra-thin, crispy crunchy and of course sweet! They’re kind of a cross between a cookie and a brittle candy, and once cooked they take on a laced cookie appearance.
So if you like coconut, caramel, and sweet things, then this is the one for you!
As far as the recipe itself, it’s incredibly easy to do. There are a couple of steps which you must follow carefully, so make sure you read it properly, but nevertheless, it’s nice and easy and quick to make too.
These coconut thins will keep for at least a week in an airtight container, and they also make lovely gifts if you wanted to do some baking over Christmas for gift packages.
You can also be flexible with these once they’re baked.
For example, you could drizzle melted chocolate over them or decorate with some festive icing to make them colorful, or like here, simply leave them as they are.
Whatever you decide, we hope you will enjoy them as much as we do!
Prep Time: 5 – 10 minutes
Cook time: 10 – 15 minutes
Yield: 12 – 14 pieces
Ingredients
1/4 cup or 55 g butter
1/3 cup or 55 g demerara / Light Brown sugar
2 1/2 Tablespoons golden or corn syrup
6 1/2 Tablespoons plain (AP) flour
1/2 tsp lemon juice
2 Tablespoons Shredded Coconut
Here’s a couple of cookie items which we can recommend for you.
This cookie press is easy on the hands so when you’re pressing the cookies, the handle is nice and soft. It also comes with a variety of discs in a storage box so you can make different shapes.
Instructions
1. Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
2. Add butter, sugar, and syrup into a small, heavy-based pan.
3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over low heat. Don’t let the mixture boil as it may crystalize.
4. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.
5. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.
6. Bake in the preheated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacy and is a dark golden color. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies whilst they are still very hot. Leave them on the baking tray until they firm up and then transfer to a cooling rack.
When they are completely cool, they will be brittle and can break easily, so be gentle with them! Store in an airtight container and decorate the tops to your liking if you wish to.
We’d love to hear from you and what you thought of our coconut thins. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Delicious Sweet Snacks for Christmas
Here's a selection of delicious Sweet Snacks for Christmas and Thanksgiving
Cherry Crescent Roll Cheesecake Bars. A.K.A Sopapilla Cheesecake Bars. An incredibly quick, easy recipe with cream cheese and cherries sandwiched between layers of flaky buttery golden pastry. Popular cream cheese crescent roll dessert
Honey Roasted Nuts, a delicious easy snack, perfect for parties and gifts too! Seasoned with honey and cinnamon and a pinch of salt.
Microwave Peanut Brittle. A super easy and fuss-free recipe. Perfect for the holidays and great for making ahead. Give as gifts or have all to yourself!
Almond Pastries. A very quick and easy recipe. Delicious almond filling wrapped in a buttery flaky pastry.
Orange Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties! Options for the addition of spiced rum too!
Mini Homemade Pecan Pies. Delicious individual mini pies all made from scratch and super easy too!
Amaretti Style Cranberry and Orange Almond Cookies. These amaretti-style cookies use minimal flour and have a light airy finish, fit to accompany desserts and drinks light as a feather and fat-free too!
Double Chocolate and Orange Biscotti are lovely little Italian cookies perfect for having with a cup of coffee. Easy to make, and make perfect gifts too!
Cranberry and White Chocolate Cookies. A lovely easy recipe and great for gift packages at Christmas!
German Star Cookies, also known as Zimtsterne Cinnamon Cookies are a wonderful cookie for Christmas. They're crisp, chewy and spiced with all things nice!
Pecan Raisin Cookies. Delicious easy cookies perfect with a glass of milk or cup of tea! Also great for gifts!
French Almond Palmier cookies or Elephant Ears are a delicious little cookie filled with almonds and perfect for the holidays! Quick and easy to make too!
Macadamia and White Chocolate Cookies. Perfect with a cup of tea or glass of milk! A very easy cookie recipe.
Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!
Bacon Crack. A.K.A Bacon Saltine Cracker Candy.
Christmas Crack. If you've never tried this you're missing out! Really easy recipe and always a hit at home!
Irish Cream Chocolate Bark! A delicious chocolate treat loaded with cranberries, cookies and honey spiced nuts. Perfect for the holidays and great for gifts.
Cream Filled Brandy Snaps - A wonderful cookie type treat, oddly enough, with no brandy! One is never enough so be sure to make plenty!
Easy Chocolate Party Pretzels, a great snack of delicious crunchy salted pretzels and a variety of chocolate. Once you start eating these you can't stop!
Salted Caramel Cashew Nut Popcorn, a delicious snack and all made from scratch!
Coconut Thins
Coconut Thins! If you like crisp, caramel, coconut and sweet then these little treats are for you! They're absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients
Ingredients
- 1/4 cup or 55 g butter
- 1/3 cup or 55 g demerara / Light Brown sugar
- 2 1/2 Tablespoons golden or corn syrup
- 6 1/2 Tablespoons plain flour, AP
- 1/2 tsp lemon juice
- 2 Tablespoons Shredded Coconut
Instructions
- Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
- Add butter, sugar and syrup into a small, heavy-based pan.
- Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.
- Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.
- Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.
- Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies. Leave them on the baking tray until they firm up and then transfer to a cooling rack.
- When they are completely cool, they will be brittle and can break easily, so be gentle with them! Store in an air tight container of decorate the tops to your liking if you wish to.
Recommended Products
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Nutrition Information:
Yield:
14Serving Size:
14 ServingsAmount Per Serving: Calories: 71Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 31mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 0g
Esther
I just tried these. Something not right, while leaving the batter to cool down, the oil separated from the batter, it became a dough in a pool of oil.
I carried on to bake them, it didn’t spread much and not a thin cookies. After cool down, it’s a bit crispy but quite hard.
Could you tell me what had gone wrong ? Thanks